Food - Nigella's Nutella Cheesecake

August 20, 2016

Ohhh Nutella Cheesecake. I mean, what's not to love?! I first had this at the start of the summer when a friend bought it to a BBQ and I've been making it ever since. It's ridiculously easy and of course ridiculously yummy. Nigella is a goddess when it comes to recipes like these and I just know that it's one of those classics in our family now that will be requested time and time again. Just ignore the fact that it uses a whole jar of Nutella and you're all good! I find you have to have this with lots of fresh strawberries to cut through the richness and make sure it's served really cold from the fridge. Yay for summer evenings.

'I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and is just the sort of count-no-calories indulgence that the season demands.
Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.'  Nigella Lawson.


Serves: 8-12

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)


  1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
  2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
  3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
  4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

I'll be making this again this week for Ben's Birthday BBQ. We're off to Whitstable to start the celebrations off tomorrow {does anybody else somehow make birthday's last all week?! it's the best way!}. Back soon!

R <3 xx 

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